Description
These Salted Honey Pistachio Cookies combine the rich flavor of browned butter and honey with crunchy pistachios and sweet white chocolate chips, finished off with a sprinkle of sea salt for a perfect balance of sweet and salty. Crispy on the edges and chewy inside, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup honey
- 1 egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
Add-ins
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Garnish
- Flaked sea salt for garnish
Instructions
- Brown the Butter: In a medium saucepan over medium-low heat, melt the butter and bring it to a boil. Stir or swirl the pan consistently as the butter boils and begins to brown, about 5 minutes, until it turns a deep amber color. Remove from heat and allow it to cool for 20-30 minutes.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Mix Wet Ingredients & Sugars: Once the browned butter has cooled, add it to the bowl of a stand mixer along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute until well blended.
- Add Remaining Wet Ingredients & Leavening: Add honey, egg, vanilla extract, sea salt, and baking soda to the butter-sugar mixture. Mix for an additional minute until smooth and combined.
- Combine with Flour: Turn the mixer to low speed and add the all-purpose flour. Mix until just incorporated; avoid overmixing to ensure a tender cookie.
- Fold in Pistachios & Chocolate Chips: Gently stir in the chopped pistachios and white chocolate chips by hand until evenly distributed throughout the cookie dough.
- Portion the Dough: Use a medium cookie scoop (about 2 tablespoons) to drop dough balls onto the prepared baking sheet, leaving about 2 inches of space between each.
- Bake the Cookies: Bake in the preheated oven for 8 minutes or until the edges are lightly golden. Be careful not to overbake to keep the cookies chewy.
- Cool & Garnish: Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaked sea salt for extra flavor if desired.
Notes
- Do not overmix the dough once the flour is added to ensure tender cookies.
- Browned butter adds a nutty depth of flavor; be sure to cool it before mixing with other ingredients to avoid cooking the eggs.
- Use a medium cookie scoop for uniform cookie sizes and even baking.
- Flaked sea salt garnish enhances the sweet and salty flavor balance.
- Store cookies in an airtight container at room temperature for up to 5 days.
